Friday, November 10, 2006
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Green Tomato Raspberry Pie
Tomatoes: A Country Garden Cookbook
by Jesse Ziff Cool, 1994, Collins Publishers San Francisco
combination will not seem nearly so bizarre if we simply remember that the
tomato is actually a fruit, not a vegetable. And what a great solution for a
bumper crop of tomatoes...
need to use plenty of sugar for this pie but the combination of sweet
raspberries and green tomatoes is truly delicious. This recipe makes an
oversized pie, the kind I envision sitting on the windowsill at Gramma’s
My Favorite Pie Dough:
(for a double-crusted 10-inch glass pie plate)
2 sticks unsalted butter
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
8 rounded tablespoons sour cream
8 cups unripe green tomatoes, cut into thin wedges or slices
2 small baskets red raspberries or blackberries
1 tablespoon lemon zest
3/4 cup granulated sugar
1 cup light brown sugar
1/4 cup cornstarch (or more, if berries are very juicy)
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg (optional)
6 tablespoons unsalted butter
To prepare the pie dough, cut the butter into 10 chunks with
a knife. In a small bowl, combine the flour and salt. By hand or in a food
processor, coarsely blend the butter, flour and salt. Add the sour cream to
the butter-flour mixture in small dollops. Blend until dough begins to come
Turn onto a lightly floured board. Divide in half and form
into 2 even balls. Set 1 ball aside. Flatten the other ball, dusting both
sides lightly with flour to prevent sticking. Roll the dough to
approximately 1/8-inch thickness. The outer perimeter should be
approximately 2 inches beyond the edge of a 10-inch pie plate. Press dough
into pie plate, leaving the edges uncut until you roll out the top crust.
Roll out the other ball of dough. Place between 2 pieces of
waxed paper or a flour-dusted dish towel. Fold in half and store it with the
lower crust in the refrigerator until the filling is prepared.
Preheat oven to 400 degrees F.
In a large bowl, combine the tomatoes, berries, and lemon
zest. In a small bowl, combine the sugars, cornstarch and spices. Toss all
the ingredients together and heap the mixture into the lined pie plate. Dot
with chunks of butter. Cover with top pastry crust, crimp edges together and
bake in the oven for 10 minutes.
Reduce heat to 350 degrees F. Bake for approximately 40
minutes longer or until the crust is lightly browned and when you test the
middle of the pie with a toothpick, the tomatoes feel very soft.
Remove from the oven and cool for at least 30 minutes before
cutting. Serve warm with vanilla ice cream. Makes a big, beautiful 10-inch
pie. Serves 8.
we'll bring you Lee Bailey's Green Tomato and Apple Pie. Stay tuned!
Pies (4 recipes)
Index - Pie Recipe
Basic Pie Crust